Creamy Lemon Jell-O Mold

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2 – 3 ounce boxes of lemon Jell-O
3 cups boiling water
2 tablespoons sugar
2 cups half and half
1 cup sour cream
1 teaspoon vanilla

1. Dissolve Jell-O and sugar with boiling water in a medium size bowl until completely blended.
2. Stir in half and half, vanilla and sour cream.
3. Beat all ingredients until smooth.
4. Pour into 1 large or 2 small molds.
5. Chill until firm (overnight or for about 6 hours prior to serving).
6. ENJOY – Lemony, light and very refreshing, spells J-E-L-L-O

Have I told you before how some dishes taste even better 25 years later? If not, I am telling you now. This Creamy Lemon Jell-O dessert recipe was so old it had been typed by me on a typewriter, pre-computer days.

I love to revisit recipes that I loved long ago as much as I love creating new ones. I am not positive who gave this recipe to me, but I think it was Laurie, my friend and neighbor. Sometimes, you just have a craving for something and you have to feed that craving and this time, I was craving this lemon dessert.

I have two very wide, large binders that hold all of my typed recipes, separated alphabetically. The binders are my bibles. It took a long time to organize all the recipes I have written over the years and store them in these binders. If you go to my Banana Bread recipe in the binder, I literally have hand written in, on alternate pages, how to make Banana Bread using various amounts of bananas. Whether it is 1 or 10 bananas, I have the recipe altered on those pages surrounding the original recipe which calls for 2 bananas. All the little notes that cooks make on existing recipes are what can make or break a great recipe. The binders are like gold to me, because I couldn’t replace a lifetime of those cooking notes added to my recipes.

An old recipe is like an old letter, when reading it, a memory of a time and place is remembered and relived all over again and enjoyed!

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2 Responses

  1. Hi Somebody’s Mom,

    I’m not a big mold guy but I like lemon (or chocolate) ices & sorbet. You have any advice on that. Also, paper doesn’t last forever, you should start scanning those valuable handwritten notes for posterity.

    Charlie

    • Charlie,
      That is why my son created this site, Somebody’s Mom. He said, “Mom, your recipes need to be on the computer and not in a book!”
      I am so grateful he got me started, now I have to keep going and start scanning those valuable cooking notes into the computer.
      p.s. Charlie, also, thanks for all your wonderful comments.
      Mariann

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